- Freezable
- Gluten-free
- High-protein
- Under 20 mins
Ingredients
Serves: 2
- 2 breasts leftover roast chicken
- 4 tbsp plain natural or Greek yoghurt
- 3 tbsp mayonnaise
- 1 tbsp mild curry powder
- 4 handfuls salad leaves
- 1 small cucumber, deseeded and sliced
- 6 radishes, sliced (or whatever you have)
- 4-6 sun-dried tomatoes, sliced
- ½ lemon, juiced
- 2 small slices sourdough, cut into 1-2cm chunks
- 1 ½ tbsp extra virgin olive oil
- 1 small handful toasted nuts or 3 tbsp seeds
Method
Step 1
Shred the leftover chicken into a medium-sized bowl.
Step 2
Add the yoghurt, mayonnaise, curry powder, and season lightly with salt and pepper.
Step 3
In a large salad bowl, add the salad leaves (we used little gem), cucumber, radish (or other vegetable like carrot or pepper), sun-dried tomatoes, lemon juice, and ½ tbsp of the oil. Mix together lightly.
Step 4
Heat the remaining oil in a large, non-stick frying pan, over medium heat. Fry the sourdough chunks, until toasted and golden.
Step 5
Mix the chicken mixture into the salad and toss well.
Step 6
Evenly cover the salad with nuts (we used toasted cashew nuts), or 3 tbsp of seeds.
Step 7
Serve with the sourdough croutons, fresh parsley, and lemon wedges.
